Almond Parfait in Chocolate Coating

For the almond parfait in chocolate coating, first prepare a sheet of chocolate sponge cake.

Line a loaf pan with plastic wrap and line the bottom and sides with the chocolate sponge.

For the almond parfait, first separate the eggs and beat the yolks with half the sugar until light and fluffy. Melt the white chocolate in a bain-marie and stir into the yolk mixture with the grated almonds and bitter almond oil.

Beat the egg whites with the remaining sugar and the salt until stiff. Also whip the cream until stiff. Fold in the snow and the cream at the same time.

Pour the mixture into the prepared mold and place a sponge cake lid on top. Freeze the parfait for at least 4 hours.

Whip the cream with the vanilla sugar until stiff. Turn the parfait out onto a plate and remove the foil. Cover with the vanilla cream and sprinkle with hazelnut brittle. Place the chocolate-coated almond parfait in the refrigerator for about 30 minutes and then serve immediately.

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